WRCP Weekly -- News from the West Townshend Country Store
Beth Nichols
Greetings, friends, from the West Townshend Country Store,
Can you believe it’s November already? Seems it’s time to pie those pumpkins, break out our hats and gloves, and scrape frost from the windshield.
It’s also time for a communications hand-off at WRCP as we give a hearty round of thank-you’s to ElLA as she moves on to new endeavors. I’m your new Communications contact, already a seasoned Country Store volunteer who's looking forward to doing all she can to move this amazing project forward. My favorite role to date has been Friday-night pizza making. When asked why I do it, I have two answers: 1. I get to meet my neighbors, and, 2. It’s fun to feed people. I think both of those things are pretty great. I genuinely enjoy that amazing Friday night vibe, as music, food, people, local businessfolk, and an undeniable community energy meet in the warm summer breeze. In a time when we seem increasingly isolated and tethered to devices, our local community hub is a treasure.
The West River Community Project is for people and by people. If you ask me, it is a true celebration of community.
The pizza festivities may have moved indoors for now, but inside you’ll find the hearts are as warm as our iconic wood-fired oven.
Here’s what you can look forward to this week, November 3 to 9, 2025:
TASTY TUESDAY, 5 PM TO 7 PM: ♫♫ Music by Jill Newton and Alan Partridge, presenting New England and French Canadian fiddle tunes
MEATBALL SUB: Hearty, house-made meatballs, smothered in savory marinara sauce, and topped with mozzarella, piled high on a toasted roll.
LOCAL BEEF BURGER: with optional cheese and/or bacon
VEGGIE BURGER: with sautéed mushrooms and baby spinach
FRIDAY PIZZA NIGHT, 5 PM TO 7 PM: ♫♫ Music by Tam Lin, presenting Celtic fiddle tunes
SPECIAL: THE CUBANO: all the savory, tangy goodness of a classic Cuban sandwich on our crispy crust featuring: mojo pork, ham, Swiss cheese, dill pickles and yellow mustard.
BUILD YOUR OWN PIZZA: from our selection of fresh meat and veggies
EVERY DAY (BUT WEDNESDAY):
All-day breakfast starting at 8 a.m. (10:30 on Sunday); Lunch from 11 a.m. to 3 p.m. (3:30 on Sunday)